Ascorbic Acid: A Safe Alternative to Potassium Bromate in Bread Production

Abstract

Potassium bromate is widely used by bakers to enhance bread elasticity, functionality, and quality. However, due to its toxicity, the use of potassium bromate in bread production in Nigeria was banned by the National Agency for Food and Drug Administration and Control (NAFDAC); the regulatory agency for food and pharmaceutical products in 2003. Despite the ban, a review aimed at assessing the compliance levels of potassium bromate used in the production of low and high-cost bread consumed across Nigeria revealed that most of the bread sold and consumed in Nigeria still contained potassium bromate in quantities above the permissible limit. This implies that many bread sold in Nigeria are unsafe for human consumption. Bread makers are advised to opt for other safe alternative dough conditioners. hence the need for formulating a safer and economically effective potassium bromate replacer (PBR). Seventy-two (72) Potassium bromate replacer (PBR) from a “safe” oxidant (ascorbic acid; 80-200ppm) and food acid (citric acid) were formulated and tested for their effectiveness in replacing potassium bromate in the bakery industries. Chemical composition (Fe, Zn and Cu) and organoleptic evaluation (volume, texture, color, taste and general acceptability) of the bread samples were used to compare the effectiveness of the different PBR. Result shows that volume, texture and general acceptability, to a greater extent, increase with increase in the concentration of the PBR, however, no clear trend was observed for color, taste and mineral composition of the bread.